If she weighed the same as a duck… she’s made of wood. And therefore… A witch!
My first duck attempt was, well, it was edible. I overcooked it a bit. I tried whole roasted duck. I just went for it. It could have been witch…nearly wood…ok, not that bad. But not what I was going for. My son liked it, my husband and I ate it. I was ready to try that again.
For some reason, I followed an online recipe for my first attempt rather than going with my inspiration for this whole project, Eric Ripert. I know, I seem to be obsessed at this point, but he really cooks how I want to cook and the recipes work!
So, I didn’t make the sauce or any of the accompaniments. I just wanted the duck preparation from him. It was like making a steak: pan sear then finish in the oven. So simple. So perfectly cooked.
I cut the wings and legs off the duck and put them in the freezer for another time. I cut the breast off, leaving the bones attached. I seared the breasts skin-side down in a hot pan, on high heat, for about 6 minutes. I drained off the fat, turned the breasts over and put it in a 400° oven for 9 minutes. Took it out, let it rest for 8 minutes. Carved it off the bone, sliced it and served it over israeli couscous with pine nuts and parsley.
Now, full disclosure here…I have a cold. I can’t taste a damn thing. This is killing me. However, texture is everything right now. The texture of the duck was *PERFECT*. I will do this again when my sense of taste and smell returns (god, I hope that’s soon!). I do need to figure out how to render out the fat though, there was too much between the perfectly crispy skin and the meat. This duck challenge is fun.